Grilled Chicken Breast with Quinoa and Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Roasted Broccoli

Tender chicken breast marinated in lemon and herbs, grilled and served with fluffy quinoa and oven-roasted broccoli florets with a hint of toasted garlic.

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NUTRITION

376kcal
Protein
42.3g
Fat
10.6g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces skinless, boneless Chicken Breast

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove minced Garlic

1/2 teaspoon Dried Oregano

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PREPARATION

  • 1

    Preheat your oven to 400°F and prepare a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil, minced garlic, and a pinch of salt, then spread them evenly on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.

  • 4

    While the broccoli roasts, whisk together the remaining olive oil, lemon juice, and dried oregano in a small bowl.

  • 5

    Brush the chicken breast with the lemon-herb marinade and season with black pepper.

  • 6

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 7

    Let the chicken rest for 5 minutes before slicing.

  • 8

    Warm the pre-cooked quinoa and fluff it with a fork.

  • 9

    Plate the sliced chicken alongside the quinoa and roasted broccoli, finishing with an extra squeeze of fresh lemon if desired.

Grilled Chicken Breast with Quinoa and Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Roasted Broccoli

Tender chicken breast marinated in lemon and herbs, grilled and served with fluffy quinoa and oven-roasted broccoli florets with a hint of toasted garlic.

NUTRITION

376kcal
Protein
42.3g
Fat
10.6g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces skinless, boneless Chicken Breast

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove minced Garlic

1/2 teaspoon Dried Oregano

PREPARATION

  • 1

    Preheat your oven to 400°F and prepare a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil, minced garlic, and a pinch of salt, then spread them evenly on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.

  • 4

    While the broccoli roasts, whisk together the remaining olive oil, lemon juice, and dried oregano in a small bowl.

  • 5

    Brush the chicken breast with the lemon-herb marinade and season with black pepper.

  • 6

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 7

    Let the chicken rest for 5 minutes before slicing.

  • 8

    Warm the pre-cooked quinoa and fluff it with a fork.

  • 9

    Plate the sliced chicken alongside the quinoa and roasted broccoli, finishing with an extra squeeze of fresh lemon if desired.